This week, Roy was looking for an appropriate recipe for a deliciously decadent cake to share with a group of his friends. Roy had an afternoon tea to plan, but he was a little short on time to prepare the food, so he wanted something spectacular and tasty, but also something which was quick and easy. When he saw a recipe for a chocolate cherry cake which was a variation on nutmeg cake in one of his old cookbooks he thought this might be perfect - after all, nutmeg cake is easy to make and delicious! He was very happy with the results and wanted to share them with his online friends. So this week Roy Creates A Delicious Cherry Chocolate Cake Slice.
Note: this is a very moist cake and will go mouldy if left at room temperature for too long. If you need to keep the cake for an extended period, store it in the refridgerator.
You Will Need:
- 2 cups of brown sugar
- 2 cups of self raising flour
- 2 tablespoons of cocoa
- 4 tablespoons of margarine
- 1 packet of glace cherries, chopped into halves (or quarters, depending on how you like them)
- 1 teaspoon of bicarbonate of soda
- 1 cup of milk
- 1 egg, lightly beaten
- An extra tablespoon of cocoa
- A packet of chopped walnut pieces
Method:
- Preheat the oven to 180 degrees celcius and line a lamington tin with baking paper
- Mix together the brown sugar, flour and first 2 tablespoons of cocoa
- Rub in the margarine until the mix looks like fine breadcrumbs. If you have a pastry cutter like Roy you can use this instead
- Press half the mix into the bottom of the lamington tin, making sure to press down firmly
- Scatter the chopped cherries over this layer of mix
- Dissolve the bicarbonate of soda in the milk
- Mix the milk, bicarbonate of soda, extra cocoa and egg together and then pour over the remaining crumb mixture. Mix throughly until everything is combined
- Pour this mix over the cherries and sprinkle with the chopped walnuts
- Bake for 35 to 40 minutes or until the cake is cooked
- Cool, cut into pieces and enjoy